If you ask me, pasta dishes are at their best when they’re simple and fresh.
This light and bright lemon asparagus pasta with chicken hits all the right notes for an easy weeknight dinner. Fresh spring asparagus and zesty lemon bring a pop of flavor to perfectly cooked pasta and tender chicken.
The sauce comes together quickly in the same pan as the chicken, picking up all those tasty bits from the bottom. A sprinkle of parmesan cheese and a crack of black pepper is all you need to finish it off.
It’s the kind of dish that works just as well for a casual family dinner as it does for having friends over, especially during asparagus season.
Why You’ll Love This Lemon Asparagus Pasta
- Quick weeknight dinner – Ready in just 30 minutes, this pasta dish is perfect for those busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- Fresh spring flavors – The combination of bright lemon and seasonal asparagus creates a light, refreshing pasta that’s perfect for warmer months.
- One-pan meal – With protein, vegetables, and pasta all in one dish, you won’t need to worry about making extra sides – it’s a complete meal on its own.
- Creamy but light – The cream sauce is satisfying without being heavy, and the lemon adds just the right amount of brightness to balance everything out.
- Customizable – You can easily swap the chicken for shrimp, use different pasta shapes, or add extra vegetables based on what you have in your fridge.
What Kind of Asparagus Should I Use?
When shopping for asparagus, look for stalks that are bright green and have tight, compact tips. Thinner stalks are generally more tender and cook faster, making them perfect for this pasta dish, though medium-sized spears work great too. The thickness you choose is really a matter of personal preference – just try to pick bundles where all the stalks are similar in size so they cook evenly. Fresh is definitely best here, but if you’re in a pinch, frozen asparagus can work (though the texture won’t be quite the same). Before cooking, remember to snap or cut off the woody ends at the bottom where the stalks naturally break when bent.
Options for Substitutions
This bright and tasty pasta dish is pretty adaptable – here are some swaps you can try:
- Chicken breasts: Not feeling chicken? Try using shrimp, salmon, or even turkey breast. For a vegetarian version, you could use pan-fried tofu or simply add more veggies.
- Asparagus: If asparagus isn’t in season or not your thing, try green beans, broccoli, or peas. Just adjust cooking time – broccoli needs about 4-5 minutes, while peas only need 2-3 minutes to cook.
- Whipping cream: Half-and-half can work in place of whipping cream, though the sauce will be a bit thinner. For a lighter version, try using evaporated milk mixed with a bit of cornstarch to thicken.
- Pasta: Any long pasta works here – spaghetti, fettuccine, or even angel hair pasta. For a gluten-free option, try rice noodles or your favorite gluten-free pasta.
- Parmesan cheese: While fresh parmesan is best here, pecorino romano or asiago make good substitutes. For a dairy-free version, try nutritional yeast – though the taste will be different.
- Fresh lemon: If you don’t have fresh lemon, you can use bottled lemon juice (reduce to 2 teaspoons) and dried lemon peel (use 1 teaspoon), though fresh really does taste better in this dish.
Watch Out for These Mistakes While Cooking
The biggest challenge when making lemon asparagus pasta is overcooking the asparagus – instead of mushy green stems, aim for crisp-tender stalks by blanching them for just 2-3 minutes in the pasta water before the pasta goes in.
Timing is crucial with this dish, so have all your ingredients prepped and ready to go – the pasta should be al dente, and the sauce needs to be watched carefully to prevent it from breaking (if the cream gets too hot, it can separate and become grainy).
When adding the lemon juice, do it off the heat to prevent the cream from curdling, and remember to save about 1 cup of pasta water before draining – this starchy liquid is essential for creating a silky sauce that perfectly coats every strand of pasta.
For the juiciest chicken, let it rest for 5-10 minutes after grilling before slicing it against the grain, and don’t forget to taste and adjust the seasoning before serving – the pasta tends to absorb quite a bit of salt.
What to Serve With Lemon Asparagus Pasta?
Since this pasta dish already has protein and veggies built in, you really just need a few simple sides to round out your meal. A warm piece of crusty garlic bread or some toasted ciabatta makes perfect sense – you’ll want something to soak up that creamy lemon sauce! For a fresh element, try a simple side salad with cherry tomatoes and a light vinaigrette, or some roasted cherry tomatoes that can be tossed right into the pasta. If you’re serving this for a special dinner, you might want to start with some bruschetta or a light Italian antipasto platter to set the mood.
Storage Instructions
Keep Fresh: This pasta dish tastes great the next day! Place it in an airtight container and pop it in the fridge for up to 3 days. The lemon flavor actually gets better as it sits, making those leftovers extra yummy. Just keep in mind the asparagus might soften a bit over time.
Make Ahead: If you’re planning to prep this in advance, you can cook the chicken and asparagus a day before. Store them separately in the fridge, then just cook the pasta and make the sauce when you’re ready to serve. This way, everything stays fresh and the pasta won’t get mushy.
Warm Up: To reheat, add a splash of cream or chicken broth to keep the pasta from drying out. Heat it gently in a pan over medium-low heat, stirring occasionally. You can also use the microwave – just cover the dish and heat in 30-second intervals, giving it a good stir between each one.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-110 g
- Fat: 80-90 g
- Carbohydrates: 150-160 g
Ingredients
For the pasta and vegetables:
- 1 lb boneless, skinless chicken breasts
- salt and pepper
- 1 lb asparagus (trimmed and cut into 1-inch pieces)
- 10 oz linguine
For the sauce:
- 3/4 cup whipping cream (heavy cream also works well)
- 1/4 tsp pepper
- 1/3 cup grated parmesan cheese (freshly grated is best)
- 1 tbsp grated lemon peel
- 2 tbsp butter
- 1 tbsp fresh lemon juice (from about 1/2 a lemon)
- 1/2 tsp salt
For the optional toppings:
- chopped parsley (for fresh garnish)
- lemon slices
Step 1: Cook the Pasta and Asparagus
Begin by cooking your pasta in a pot of salted water according to the package instructions.
During the last 3 minutes of the pasta’s cooking time, add the asparagus to the pot.
This will allow the asparagus to cook perfectly alongside the pasta.
Reserve 1/4 cup of the pasta cooking liquid to use later in the sauce.
Step 2: Prepare the Cream Sauce
In a small pot over medium-high heat, combine the heavy cream, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Bring the mixture to a simmer, stirring continuously.
Allow it to cook until it’s thick enough to coat the back of a spoon, about 4 minutes.
Remove from the heat and stir in the lemon zest and juice to add a refreshing citrus flavor.
Step 3: Combine Pasta, Asparagus, and Chicken
Once the pasta and asparagus are cooked, drain them and place them back into the pot you used for cooking.
Add the cooked chicken to the pot, creating a base for the creamy sauce.
Step 4: Add the Cream Sauce and Cheese
Pour the prepared cream sauce over the pasta, asparagus, and chicken.
Toss everything together to coat evenly, using the reserved pasta water to thin the sauce if necessary.
Stir in the Parmesan cheese for a rich, cheesy finish.
If preferred, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top.
Step 5: Taste and Garnish
Taste the dish and add more salt and pepper if needed to suit your preferences.
Garnish the pasta with chopped parsley and lemon slices for an extra touch of flavor and presentation.
Serve and enjoy your deliciously creamy pasta dish!
